Banana cake with lemon icing

Banana cake with lemon icing




  • 125g unsalted butter, softened
  • 1 cup caster sugar
  • ½ cup brown sugar
  • 2 eggs
  • 1 cup mashed banana (2 large bananas)
  • ½ teaspoon vanilla extract
  • 2 cups plain flour
  • 2 teaspoons baking powder
  • ½ cup milk
  • Lemon icing
  • 1 cup icing sugar
  • 2-3 tablespoons lemon juice.


Preheat oven to 180°C. Butter a 20cm square cake tin and line with baking paper.

Cream butter and sugar until light and fluffy. Beat in one egg at a time, then bananas and vanilla. Sift dry ingredients into mixture, alternating with milk and beat until combined. Pour into prepared tin and bake for 45 minutes or until a skewer inserted into the centre of the cake comes out clean.

Allow cake to cool for 5 minutes in the tin and then turn out onto a wire rack to cool.

To make the icing, combine icing sugar and enough lemon juice to make a smooth paste. Spread icing onto cold cake.


As with the Orange cake, this is perfect for afternoon tea and lunch boxes.

I felt the need for a round banana cake, so used a 20cm round tin, but needed to cook it for about 10 minutes longer. I used bananas that I had frozen – they were a bit watery and the cake was more dense than I usually like. Drain excess water off defrosted frozen bananas.


To make gluten-free, use gluten-free plain flour and baking powder.

Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions


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